Lebanese-Style Chicken Soup Recipe

Posted on
s a delicious Lebanese soup recipe to keep you warm this winter LEBANESE-STYLE CHICKEN SOUP RECIPE

Here’s a delicious Lebanese soup recipe to keep you warm this winter! In place of egg noodles, we use rice and fine noodles, and it’s flavored with a cinnamon stick. This soup is our go-to soup for the winter and we have even enjoyed it in the summer, it’s that good. 🙂

Ingredients:

Chicken breast (1-2 Pounds) (any kind of chicken works as well – Eva has used a whole chicken at times and pulled the chicken off the bone once it was cooked)
Cinnamon stick
One Onion (peeled and cut in half)
Water (8+ cups)
Rice (1/2 cup uncooked)
Fine Noodles (Sh’arieh) (1/4 cup)
Potatoes (2 mediume sized)
Carrots (3 regular sized or pre-packaged carrots)

Instructions:

1. Add chicken, onion, cinnamon stick, and 8 cups of water (more or less depending on amount of broth preferred) and bring to a boil
2. While boiling, use a spoon to skim the fat from the chicken that rise to the top and add it to a separate bowl. Continue doing this until the broth clears up
3. After about 45 minutes of boiling or once chicken is cooked, remove the chicken from the broth and add it to a bowl. Leave the onion in the boiling water, throw away the cinnamon stick, and let it simmer on low heat. If you don’t feel that you have enough broth, you can add 4-6 more cups of water (we usually do this because we like it with more broth)
4. Peel and dice the potato and carrots into small cubes, or however you prefer and add to the pot of chicken broth
5. Chop up cooked chicken into small bite-sized pieces and add to water
6. Add uncooked rice, 1 tablespoon of salt, and a half teaspoon of pepper (more or less to taste). Stir and continue to let it simmer
6. In the meantime, heat up 1 and a 1/2 tablespoons of olive oil on medium heat in a frying pan, and add the fine noodles to toast. Turn them over until they brown
7. Once the fine noodles are browned, add them to the pot along with any excess oil and leave it on low for another 20 minutes
8. After twenty minutes, taste it to determine whether or not you want to add more salt and pepper. It’s ready to serve once your potatoes and carrots have cooked, enjoy!

Sahtan!

Source: Eva’s Lebanese Cooking

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *